Korean BBQ Beef (Bulgogi)

One thing we do not have here in the Bahia de Banderas is a good Korean restaurant. Many times in the 10 years we have lived here, I have longed for a seat in those plastic tables and chairs that grace the Bulgogi House in Edmonton. The memories of meals enjoyed there are still with me.

So, when Tasting Table published this recipe by Chris Oh, the chef of L.A.’s Hanjip restaurant, I thought I would give it a try. This is easy to put together, the marinade time is short and the results are tasty.

I did this in a cast iron pan on the stove, but next time, I will toss it on the grill for even more flavour.

In a large bowl, whisk together the water, soy sauce, sugar, sesame oil, garlic and onion powders, and Korean red pepper flakes until the sugar has dissolved. Add the sliced rib eye and let marinate for 1 hour.

In a large cast-iron pan, heat the vegetable oil over high heat. Drain the meat, discarding the marinade. Working in batches, cook the meat, flipping once, until caramelized and golden, 1 minute per side. Transfer to a platter.

Garnish the bulgogi with the scallions, sesame seeds and more pepper flakes, then serve with steamed rice and kimchi.

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Published by Fresh Cooking

My husband and I moved to Mexico from Canada several years ago, looking for a slower pace and warmer weather. We bought a big old house and turned it into Casa Madera Studio Rooms here in Nuevo Vallarta. I have a part-time computer job, which allows me time to look after our guests and to explore my favourite topic - food! Bothmy husband, Kevin, and I love to cook, which is why our search for excellent flavours ultimately led us back to our kitchen. Here we cook our traditional favourites and make up some new ones. Often our inspiration comes from cookbooks that we read or meals we have eaten. It is my hope that you enjoy our recipes as much as we have and that each of you will add a touch of something to make each dish your own.
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